PROFESSIONAL FOOD SAFETY
FSMA
Preventive Controls for Human Food
Duration: 2.5 Days/20 hours
Cost: $899.00
Virtual Live classes are listed with EDT, EST, PDT, PST, or MST. This indicates the time zone of the training.
All classes are available on-site and in plant. Clases disponibles en Español
Phone 773-821-1943
email info@professionalfoodsafety.com
Designed for the Preventive Controls Qualified Individual (PCQI) A PCQI is a professional who can manage a Food Safety Plan at a facility in accordance with the U.S. FDA’s Food Safety Modernization Act. Join us for this 2.5 day training program that has been designed and developed by the Food Safety Preventative Controls Alliance (FSPCA) for the PCQIs in the food and beverage industry.
At the end of this training program, participants will be able to:
• Discuss Good Manufacturing Practices and Prerequisite Programs
• Conduct hazard analysis and determine preventive controls
• Define process, food allergen, sanitation and supply-chain preventive controls
• Discuss verification, validation, recall and recordkeeping requirements
Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by AFDO after attending this training program.
Training Curriculum for Preventive Controls Qualified Individual
This course has been designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. It is taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course.
Participants will receive their official FSPCA Preventive Controls Qualified Person certificate issued by IFPTI
Course Agenda
Chapter 1: Introduction to Course and Preventive Controls
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply Chain Preventive Controls
Chapter 13: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk Based
Preventive Controls for Human Food
FSMA
Preventive Controls for Human Food
Classroom Schedules
Chicago, IL
Feb 20, 21, and, 22, 2023
Los Angeles, CA
Mar13, 14, and 15, 2023
Chicago, IL
Apr 26, 27, and 28, 2023
Los Angeles, CA
May 10, 11, and 12, 2023
Chicago, IL
Jun 12, 13, and 14, 2023
Register
Los Angeles, CA
Jul 24, 25, and 26, 2023
Chicago, IL
Aug 16, 17, and 18, 2023
Los Angeles, CA
Sep13, 14, and 15, 2023
Chicago, IL
Oct 23, 24, and 25, 2023
Los Angeles, CA
Nov 13, 14, and 15, 2023
Chicago, IL
Dec 4, 5, and 6, 2023
Live Virtual
Seminars
Virtual Live EST
Jan 23, 24, and 25, 2023
Virtual Live PST
Feb 8, 9, and 10, 2023
Virtual Live EDT
Mar 22, 23, and 24, 2023
Virtual Live PDT
April 17, 18, and 19, 2023
Virtual Live EDT
May 22, 23, and 24, 2023
Virtual Live PDT
June 21, 22, and 23, 2023
Virtual Live EDT
Jul 12, 13, and 14, 2023
Virtual Live PDT
Aug 28, 29, and 30, 2023
Virtual Live EDT
Sep 25, 26, and 27, 2023
Virtual Live PDT
Oct 11, 12, and 13, 2023
Virtual Live EST
Nov 29, 30, and Dec 1, 2023
Virtual Live PST
Dec 13, 14, and 15, 2023